Grilled Asparagus Rafts

Oxmoor House
Pinning asparagus spears together with skewers makes it easier to flip them and grill evenly on both sides. Make sure to remove skewers before serving to younger children.
4 rafts (serving size: 1 asparagus raft)


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16 thick asparagus spears (about 1 pound)
1 tablespoon lower-sodium soy sauce
1 teaspoon dark sesame oil
1 garlic clove, minced
Cooking spray
2 teaspoons sesame seeds, toasted
1/8 teaspoon black pepper
Dash of salt


1. Preheat grill to high heat.

2. Snap off tough ends of asparagus. Line up 4 asparagus spears, touching each other, on a flat surface. Thread 2 (3-inch) skewers or wooden picks horizontally through spears 1 to 1 1/2 inches from each end to form a raft. Repeat procedure with remaining asparagus spears.

3. Combine soy sauce, oil, and garlic, stirring with a whisk; brush evenly over rafts. Place rafts on grill rack coated with cooking spray. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.


Young Chefs can:

Count out and line up 4 asparagus spears

Sprinkle grilled rafts with sesame seeds


Older Chefs can:

Carefully thread asparagus onto skewers

Brush rafts with soy sauce mixture before grilling

Created date

August 2011

Nutritional Information

Calories 48
Caloriesfromfat 0.0 %
Fat 2.2 g
Satfat 0.2 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 3 g
Carbohydrate 5.3 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 4.6 mg
Sodium 190 mg
Calcium 29 mg